Bacon Jam – sounds so interesting and I couldn’t really imagine how it would taste like. I was determined to make it and I did. It does taste fantastic; sweet and savoury at the same time. It pairs well with bread or crackers or even mashed potatoes.. 🙂
Recipe adapted from Martha Stewart Slow-Cooker Bacon Jam’s Everyday Food, December 2010 issue
prep time: 30 mins, total time: 4 hrs, makes 3 cups
- 700g sliced smoked bacon, cut crosswise into 2.5cm pcs
- 2 medium yellow onions, finely chopped
- 3 garlic cloves, smashed, peeled and finely chopped
- 1/2 cup cider vinegar
- 1/2 cup packed dark-brown sugar
- 1/4 cup pure maple syrup
- 3/4 cup brewed coffee
- pinch of cayenne or paprika powder – optional
- Cook bacon n a large pot/pan over medium-high, stirring occasionally, till fat’s rendered and bacon’s lightly browned, abt 20 mins.
- Transfer bacon to paper towels with a slotted spoon to drain.
- Pour off all but 1 tbsp fat from pot/pan (reserve for another use).
- Add onions and garlic, and cook till onions are translucent, abt 6 mins.
- Add vinegar, sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from pot/pan with a wooden spoon, abt 2 mins.
- Add bacon and stir to combine.
- Continue cooking on on low heat, till liquid’s syrupy, abt 30-45 mins.
- Transfer to a food processor; pulse till coarsely chopped.
- Let cool, then refrigerate in airtight containers, up to 4 weeks. Or freeze in plastic containers; let it defrost in fridge overnite (I can assure that the bacon jam will be finished within a couple of days.)
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